John Myers
Ingredients for 1 servings:
- 240 g chocolate, dark
- 1 vanilla pod(s)
- 160 g butter
- 120 g brown sugar
- 1 egg(s) , (M)
- 1 tbsp milk
- 8 g baking powder
- 2 tsp gingerbread spice
- 120 g sugar, white
- 80 g hazelnuts, chopped
- 200 g wheat flour, 1050
Instructions
Working time approx. 35 minutes; Rest period approx. 6 days; Cooking/baking time approx. 10 minutes; Total time approx. 6 days 45 minutes
makes about 40 pieces
Chop the chocolate into small pieces with a knife or food processor. Split the vanilla pod lengthwise and scrape out the seeds. Cut the butter into small pieces and mix it with the brown sugar in a bowl until smooth. Add the egg and milk and mix. Mix the chopped chocolate, vanilla seeds, baking powder, gingerbread spice, white sugar, and flour, then stir everything into the butter, milk, and egg mixture. Preheat the oven to 175°C (155°C fan-assisted oven). Line a baking sheet with baking paper and place small mounds of dough on it. Bake for about 10 minutes. Let the cookies cool, then store in a tin for a few days. They taste best afterward!
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